Party food. I love it! But I also wouldn’t ever buy sausage rolls. Never ever! There are too many nasties in them and they don’t have the yummy homebaked feel that these do. So why compromise?
These healthy beef and veggie sausage rolls are quick and easy to make and make a whopping 42 sausage rolls and you’ll have a bit of mince and veggie mix that you could quickly turn into pasta sauce with the leftovers!
These are the first to go at any event I take them to. I agree they aren’t 100% healthy, but these healthy beef and veggie sausage rolls are healthier than their storebought counterparts. I think it’s about compromise, these are effectively a party food, and the best possible version of a party food.
They contain no preservatives or additives and have a good little veggie load in them that the kiddies may not even notice. In fact, as an update: Master 4 (he can sniff a veggie a mile off) loves these and didn’t even notice the zucchini…which is a big thing as he saw me putting the mix into the pastry and asked what it was.
I told him what it was and he said “I don’t want that it mine”. But he ate 4! If you love these, I’m sure you’ll also enjoy our pork and apple sausage rolls!
They freeze easily uncooked, so you can always have them on hand for when someone pops in around lunchtime. Please make sure (as you should whenever you are working with puff pastry) that the oven is hot!
It is essential to colouring them and also to getting crunch from the pastry. These healthy beef and veggie sausage rolls are best when golden and crunchy!
If you’re planning a party, make these healthy beef and veggie sausage rolls ahead of time and store in the fridge for up to 24 hours in a sealed container on in the freezer and follow the directions in the recipe to get the temp correct for cooking from frozen.
And if you are planning a party, here are some posts to help you out!
- dragons and fairies party
- how to plan a cheap and memorable birthday party
- jungle party at Kidgredients
Or if you’re looking for party food, here are some options that are always popular at Kidgredients:
UPDATE: It’s October 2016 and I’m redoing blog photos! These are the new ones, which were a much-needed update.
- 6 sheets puff pastry at room temp
- 1 kg premium beef mince, I used angus for mine
- 2 brown onions, finely diced
- 2 carrots, peeled and grated
- 2 zucchinis, grated
- 1 teaspoon mixed herbs
- 1 tablespoon tomato paste
- 1/2 teaspoon cracked black pepper
- 2 eggs, lightly whisked
- 2 tsps milk for glazing
- Combine all the ingredients except the puff pastry and milk.
- Mix until well combined.
- Working with one sheet of pastry at a time and starting on the left hand edge, place a large sausage of the meat mixture the full length of the pastry (2 inch wide, 1 high).
- Picking up the edge with the sausage on it, roll the pastry until you reach the other end.
- Press the pastry down.
- Using a sharp knife, cut the log into 7 sausage rolls.
- Freeze or Cook.
- Bake immediately after brushing with milk at 200 degrees for approx 20 minutes or until pastry is golden.
- Freeze: put the rolls well spaced on a baking tray until solid then move to containers. Bake from the freezer at 210 degrees, brushing first with milk. Bake for approx 20-25 minutes, or until the pastry is golden.